WATCH: This is How This Creamy Cheese is Made

Burrata cheese resembles mozzarella, and really, it takes one extra step to make a mound of creamy curd into burrata. Burrata is made mozzarella—it uses the same stringy curd of fresh —but it is shaped into a mound to resemble a pouch, to envelop fresh cream and stringy milk curds. What you get inside is spreadable strings of cream with a slightly sour flavor. It’s best eaten with a drizzle of extra virgin olive oil and salt paired with crusty bread, or added to salads.

According to Christa Mendiola, Yummy magazine contributor who also teaches cheese-making, “Patience is the key when one gets into the craft.” She stresses that you should also always use raw milk when making cheese at home. “But people tend to be over excited, they buy UHT (ultra-high temperature processed milk). And it doesn't work.”

Once you successfully make your own cheese at home, storage is also important. Says Mendiola, store cheese “preferably in a vacuum-sealed container and in a temperature-controlled chiller. But fresh cheese is best consumed immediately. It doesn't really last that long. At most, it lasts 3 days in a home setting.”